This bright, savory salad will liven any summer meal.
Remove tomato cores and cut into bite-sized wedges. Remove the top of the fennel (save fronds for garnish) and slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Add chevre, if desired. Garnish lightly with chopped fennel fronds.